Sauerbraten With Raisin Sauce Recipe
Ingredients
| Marinade | 1 Cup (16 tbs) | |
| Vinegar | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Bay leaf | 1 | |
| Black peppercorns | 6 | |
| Mustard seeds | 1⁄2 Teaspoon | |
| Onion | 1 Medium, thinly sliced | |
| Lean beef top roast | 3 Pound (Bottom Of The Round) | |
| Vegetable oil | 2 Tablespoon | |
| Dry red wine | 2 Tablespoon | |
| Raisin sauce | 2 Tablespoon | |
| Ginger snaps | 2 Ounce, crushed | |
| All purpose flour | 2 Tablespoon | |
| Cold water | 2 Tablespoon (Mixed To Paste) | |
| Raisins | 1⁄3 Cup (5.33 tbs) | |
| Heavy cream/Sour cream | 1⁄4 Cup (4 tbs) | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 361 Calories from Fat 109
% Daily Value*
Total Fat 13 g19.8%
Saturated Fat 2.5 g12.4%
Trans Fat 0 g
Cholesterol 34.6 mg11.5%
Sodium 903.9 mg37.7%
Total Carbohydrates 50 g16.7%
Dietary Fiber 4.7 g18.7%
Sugars 11.3 g
Protein 14 g27.3%
Vitamin A 63.1% Vitamin C 15.9%
Calcium 7.5% Iron 12.7%
*Based on a 2000 Calorie diet
Directions
Add meat, cover, and refrigerate for 3 days.
Turn meat in marinade oc casionally After 3 days remove meat.
Strain and reserve marinade.
Brown meat in oil in a large skillet and place in slow cooker.
Add wine and 1/4 cup of the reserved marinade to the skillet and stir to pick up the browned bits.
Add to meat.
Cover and cook on low 8 to 10 hours.
Pour accumulated juices into a saucepan; skim off fat.
Add crushed ginger snaps, flour water mixture, and raisins.
Bring to a boil, stirring constantly until thickened.
Add cream if you wish.
Add salt to taste.
Serve gravy over hot, sliced beef.
Chef
